These steak rice bowls with chimichurri are an easy, flavour-packed weeknight dinner that will be ready in less than 30 minutes. The star of the show is the homemade chimichurri, bringing freshness and a little punch to every bite. It’s the kind of bowl that makes you actually excited about dinner.
Rice bowl recipes are definitely my secret to getting dinner on the table every night. Without this my takeaway bill would be out of control. So if you need some support to learn how to make dinner so much simpler while ensuring you never get bored, definitely check out my full rice bowl recipes collection.
For now, let’s talk about the latest variation that I am loving. Steak rice bowls! I went off eating steak for a few years, but slowly I am incorporating it back into my diet and trying to eat it once a fortnight. This rice bowl ensures I love it every single time.
It’s really quite simple why I have found myself enjoying steak again – chimichurri! This simple condiment is next level when it comes to flavour and it just brings everything in this bowl together.
It’s fresh, it’s garlicky, there is a little punch from the chilli and tang from the vinegar. It’s hitting all those key flavour points and guaranteeing that you won’t feel like you’re eating another boring steak dinner.
Recipe Inspiration
This recipe is very loosely inspired by Brazilian BBQ as we have the classic steak accompaniments of rice, black beans and of course chimichurri.
I was also looking for another rice bowl flavour combination to add my homemade pickled red onions to and this worked perfectly!
Key Ingredients
This steak rice bowl uses my standard rice bowl formula of base + protein + veg + sauce and can be customised easily, swapping out each component with what you have available.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Steak – I like to use porterhouse steak for these bowls which is the same as sirloin steak in the US. You can use any cut of steak you prefer though.
- Chimichurri – I am using my homemade chimichurri which I have included in the recipe card below.
- Rice – I always have either white rice or jasmine rice in the pantry as I buy the big bags. You could use brown rice, or cauliflower rice would make a great low carb option.
- Corn – I love to roast a cob of corn in the air fryer but you can also use canned corn to make this more pantry friendly.
- Black beans – canned black beans are a great addition for extra fibre, and are again great to keep in the pantry to bulk out meals.
- Avocado – creamy avocado works so well in this bowl as well as adding healthy fats and that soft texture contrast.
You’ll Also Love: Steak Crostini with Caramelised Onions and Chimichurri
Step-By-Step Instructions
Step 1: Finely chop the parsley, garlic, and red chilli, and add to a small bowl along with the dried oregano, olive oil, and red wine vinegar. Season with salt and pepper, then stir well to combine.
Step 2: Pat the steak dry and season generously on both sides with salt and pepper. Heat a cast iron pan over high heat until very hot, then cook the steak to your liking. For a medium-rare result, around 3–4 minutes per side depending on thickness.
Step 3: Add the corn, black beans, and diced avocado to a bowl with a tablespoon of the chimichurri and toss gently to combine.
Step 4: Divide the cooked rice between two bowls. Spoon the corn, black bean, and avocado mixture over the top.
Step 5: Slice the rested steak against the grain and lay it over the top.
Step 6: Spoon the chimichurri generously over each bowl and serve immediately.
👉Tip! Slicing against the grain means cutting across the muscle fibres rather than running your knife parallel to them. It shortens those fibres so the steak feels more tender when you eat it.
Storage Instructions
This bowl is best assembled and eaten straight away, especially the avocado which will brown over time.
If you’re prepping ahead, the chimichurri can be made up to 3 days in advance and stored in an airtight jar in the fridge. The flavour actually gets better as it sits.
The steak can also be cooked and stored separately in the fridge for up to 3 days; just slice and reheat gently in a pan or enjoy it cold over the rice.
I don’t recommend freezing this one.
Recipe FAQs
I use porterhouse (sirloin in the US) as it’s a great balance of tenderness and flavour without being too expensive. Scotch fillet (ribeye in the US) is also beautiful here if you prefer. Just avoid anything too thin as it can overcook quickly.
For medium-rare, aim for around 3–4 minutes per side in a very hot pan, depending on thickness. The best way is to use a meat thermometer:
57°C (135°F) for medium-rare, 63°C (145°F) for medium. Rest it for at least 5 minutes either way so it stays juicy.
You can also air fry your steak for a less messy option!
Yes, and I’d actually encourage it! The chimichurri gets better the longer it sits as the flavours meld together. Make it up to 3 days ahead and store in a sealed jar in the fridge. Just give it a stir before serving.
Yes! Chicken thighs or lamb chops work really well with chimichurri.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Beef Rice Bowl Recipes:
BBQ Meatball Rice Bowls
Korean Beef Bowls (Quick and Easy!)
Teriyaki Beef Bowls
Taco Bowls
Steak Rice Bowls with Chimichurri
Ingredients
Chimichurri
- ½ cup fresh parsley
- 2-3 cloves garlic
- 1 red chilli or use ½ teaspoon chilli flakes
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Steak Rice Bowls
- ¾ cup white rice uncooked
- 400 g (14oz) steak porterhouse or sirloin
- Salt and pepper to taste
- ⅔ cup corn kernels cooked canned and drained, or fresh (see notes)
- ⅔ cup canned black beans rinsed and drained
- ½ avocado sliced
Instructions
Make the chimichurri
- Finely chop the parsley, garlic, and red chilli, removing the seeds if you prefer less heat. Add to a small bowl along with the dried oregano, olive oil, and red wine vinegar. Season with salt and pepper, then stir well to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
Make the steak rice bowls
- Cook the white rice according to packet instructions. A rice cooker gives great results if you have one.
- Pat the steak dry and season generously on both sides with salt and pepper. Heat a cast iron pan over high heat until very hot, then cook the steak to your liking. For medium rare, look for an internal temperature of 57°C (135°F). A 2–3cm thick steak will take roughly 2–3 minutes per side.
- Transfer the steak to a plate or board and rest for 5 minutes before slicing. This keeps it juicy.
- Add the corn, black beans, and diced avocado to a bowl with a tablespoon of the chimichurri and toss gently to combine.
Assemble the bowls
- Divide the cooked rice between two bowls. Spoon the corn, black bean, and avocado mixture over the top. Slice the rested steak against the grain and lay it over the top.
- Spoon the remaining chimichurri generously over each bowl and serve immediately.
Notes
- Rare: 52°C (125°F)
- Medium rare: 57°C (135°F)
- Medium: 63°C (145°F)
- Well done: 71°C (160°F)
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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